Pasta Salad - Peas, Artichoke Hearts, Broccoli & Wheat Pasta
The 99 Cent Chef
The 99 Cent Chef
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  • 4-6 servings
  • 1 package tube, spiral or bow tie pasta - about 12 to 16 ounces (1 pound). Almost any type of pasta, really. I used wheat, but you can use regular macaroni or gluten free pasta as well.
  • 3 - 4 cups of chopped veggies - Again you can use any type you have on hand, frozen (any combo blend) or fresh, including: carrots, bell pepper, cauliflower, zucchini, corn and green beans. I used 1 cup frozen peas and 3 cups of fresh broccoli.
  • 2 jars of marinated artichoke hearts - I used one 6 ounce jar. You can use any type you like. Drain if artichokes are in water. If in a marinade then add it all to the pasta salad -- extra flavor!
  • 1/4 cup of olive oil - or any flavorful oil. Okay to use less for a lighter salad.
  • 1/4 cup of vinegar - I used white, but you can use apple, red wine or rice vinegar. Since vinegar is such a strong flavor that I add it last, about a couple of tablespoons at a time to desired tartness.
  • 1 teaspoon chopped garlic - optional
  • 1 tablespoon of chopped herbs - including any combination of parsley, basil, oregano or sage. Okay to use a teaspoon of dried herbs.



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